4 half breasts of chicken
2 1/2 tbsp. soy sauce
1 (14 1/2 oz.) can chicken broth
4 tsp. corn starch
3 tbsp. oil
1 1/2 c. fresh mushrooms, sliced
1 c. celery, sliced to 1/4 inch pieces
1 med. onion, cut in wedges
1/4 c. green pepper, strips
1/2 c. walnuts, lg. pieces
1 box frozen pea pods, thawed

Remove skin and bones from chicken; cut meat into strips. Toss meat with 1 1/2 tablespoon of soy sauce and set aside while preparing vegetables. Combine broth, cornstarch and remaining soy sauce; mix well and set aside. heat 1 tablespoon oil in large skillet or wok, add chicken and cook stirring frequently until browned and cooked through. remove chicken from pan. Add remaining oil to pan. Add all vegetables except pea pods and stir fry over medium heat for 5 minutes. Add broth mixture, chicken, walnuts and pea pods; bring to a boil and heat 1 minute. Serve immediately over rice.